Pear + Carrot Cake with Cream Cheese Frosting

November 6, 2015November 6, 2015Leave a comment

I think I’ve mentioned how in love I am with Sarah Randell’s Family Baking book. I’m nearly bowled over by every recipe–they are all simple, full of good and interesting ingredients, and perfect for every night desserts or treats. This recipe was a perfect use for all the random items in my fridge box the other night, so I made it and loved it. The pears felt so unusual to me, but they were the perfect touch. Can’t wait to include it in many fall evenings to come.

Pear + Carrot Cake with Cream Cheese Frosting

1 1/2 c. (200 g) all-purpose flour
3/4 c. (100 g) spelt flour
1 t. baking powder
1 t. bicarbonate of soda
1 T. ground cinnamon
2 pinches of ground cloves
4 large eggs
1 1/2 c. (275 g) light brown or muscovado sugar
1 c. (250 ml) virgin coconut oil or rapeseed oil
1 c. (150 g) grated carrots
2/3 c. 100 g grated zucchini (courgettes)
2 pears, cored and chopped
1 c. (150 g) walnut or pecan pieces
2/3 c. (100 g) sultanas

For the cream cheese frosting
5 T. (75 g) very soft unsalted butter
6 1/2 oz. (200 g) cream cheese, chilled
1/2 c. (100 g) authentic thick Greek yogurt, chilled
1 1/4 c. (175 g) powdered sugar, sifted
1 T. poppy seeds

Preheat the oven to 350 degrees F (180˚C, 160 fan˚C, Gas 4).

Sift the flours, baking powder and baking soda into the bowl of an electric mixer (or use a large mixing bowl and an electric whisk). Tip any spelt left in the sieve into the bowl too. Add the cinnamon, cloves, eggs, sugar and oil. Mix together.

In another bowl, mix the carrots, courgettes, pears, nuts and sultanas. Using a large metal spoon, fold these ingredients into the cake mixture, making sure everything is thoroughly combined.

Divide the mixture between two 8 in. (20-cm) round cake tins that are buttered and base-lined with baking parchment. Spread the mixture out evenly with a spatula. Bake in the preheated oven for 40–45 minutes [28-30 minutes worked better for me], or until risen, golden and set in the centre. Let cool in the tins.

To make the poppy seed frosting, whisk together the butter and cream cheese, add the yogurt and icing sugar and whisk again – an electric whisk makes quick work of this. Stir in the poppy seeds, then refrigerate until needed.

Tip the cold cakes out of the tins and peel off the base papers. Place one cake on a board or serving plate, bottom-side uppermost. Spread half the frosting over it. Put the other cake on top, top-side uppermost, and spread the remaining frosting over the top.

Vanilla Cream Filled Donuts

November 4, 2015Leave a comment

So, I’ve made a lot of donuts. Really, a lot. And of course they are all edible, no matter what they are made of (the delights of frying sweet dough!) but I’m surprised how most of them aren’t that distinctive, no matter what nuances are in the ingredients. For that, and many other reasons, this donut is the best donut I’ve made. It puffs like it should, it rounds like its should, it’s light and billowy, and doesn’t taste like a soaker for oil. Whenever I make it, I think, why did I try any other recipe? This is simply as good as it gets. This recipe comes from Flour, an incredible baking book by Joanne Chang. And I know the picture is a bit summery, but really, this is the recipe we make and give out every Halloween. There should be some orange in that picture somewhere!

Vanilla Cream Filled Donuts

1 package (2 1/2 t.) active dry yeast or 2/3 ounce (18 grams) fresh cake yeast
2/3 c. (160 grams) milk, at room temperature
3 1/2 c. (490 grams) unbleached all-purpose flour
1 1/3 c. (270 grams) sugar
2 t. kosher salt
3 eggs
7 T. (3/4 stick/100 grams) butter, at room temperature, cut into 6 to 8 pieces
Canola oil, for frying
1 c. heavy cream
1/2 c. confectioner’s sugar
2 t. vanilla (use clear, if available)

In a stand mixer fitted with the dough hook, combine the yeast and milk. Stir together briefly, then let sit for about 1 minute to dissolve the yeast. Add the flour, 1/3 cup (70 grams) of the sugar, the salt, and the eggs and mix on low speed for about 1 minute, or until the dough comes together. Then, still on low speed, mix for another 2 to 3 minutes to develop the dough further. Now, begin to add the butter, a few pieces at a time, and continue to mix for 5 to 6 minutes, or until the butter is fully incorporated and the dough is soft and cohesive.
Remove the dough from the bowl, wrap tightly in plastic wrap, and refrigerate for at least 6 hours or up to 15 hours.
Lightly flour a baking sheet. On a well-floured work surface, roll out the dough into a 12-inch square about 1/2 inch thick. Using a 3 1/2- to 4-inch round biscuit cutter, cut out 9 doughnuts. Arrange them on the prepared baking sheet, cover with plastic wrap, and place in a warm spot to proof for 2 to 3 hours, or until they are about doubled in height and feel poufy and pillowy.
When ready to fry, line a tray or baking sheet large enough to hold the doughnuts with paper towels. Pour oil to a depth of about 3 inches into a large, heavy saucepan and heat over medium-high heat until hot. To test the oil, throw in a pinch of flour. If it sizzles on contact, the oil is ready. (It should be 350 degrees if you are using a thermometer.) Working in batches, place the doughnuts in the hot oil, being careful not to crowd them. Fry on the first side for 2 to 3 minutes, or until brown. Then gently flip them and fry for another 2 to 3 minutes, or until brown on the second side. Using a slotted spoon, transfer the doughnuts to the prepared tray and let cool for a few minutes, or until cool enough to handle.
Place the remaining 1 cup (200 grams) sugar in a small bowl. One at a time, toss the warm doughnuts in the sugar to coat evenly. As each doughnut is coated, return it to the tray to cool completely. This will take 30 to 40 minutes.
To make the vanilla cream filling: While the doughnuts are cooking, whip the heavy cream, sugar, and vanilla until it holds stiff peaks. You should have about 3 cups.
When doughnuts are completely cooled, poke a hole in the side of each doughnut, spacing it equidistant between the top and bottom. Fit a pastry bag with a small round tip and fill the bag with the filling. Squirt about 1/3 cup filling into each doughnut. Serve immediately.

Apple Cinnamon Bites

October 29, 2015October 29, 2015Leave a comment

A picked up a small baking book a couple of months ago that has become my favorite little book this year. The baker, Sarah Randell, has so many interesting, easy, and terrific recipes. I especially love that so many of her recipes include fruit or nuts: I’m also not baking much without one of those two things lately! The book is entitled Family Baking, and I will be posting many more of its delightful ideas. This recipe is terrific, but the original gets the name wrong, I think, so I’ve changed it (my kids all entered their ideas, we all selected Peter’s. Hazel was happy with Peter’s title, but wanted to make sure I added “Yummy” to the title. So, definitely know it’s yummy). I also have changed this recipe from the original in that I pureed the fruit mixture–I knew I would have more eaters that way.

Apple Cinnamon Bites

1 1/2 c. soft, pitted dates, chopped

2 tart apples, peeled, cored and chopped into cubes

zest of 1 orange or lemon

freshly squeezed juice of 2 oranges

1 tsp ground cinnamon

1/4 tsp ground cardamom or cloves

1/4 tsp ground nutmeg

sticky oat layer:

2/3 c. old-fashioned rolled oats

1/2 c. sugar

3/4 c. self-rising flour*

3 T unsalted butter, softened

3 T corn syrup

1 large egg yolk

*replace self-rising flour with 3/4 cup all-purpose flour, 1 tsp baking powder and 1/4 tsp salt

Place the chopped dates, apples, zest, juice and spices in a medium saucepan over medium heat. Once everything has come to a simmering point, reduce the heat to low and gently cook the fruit for 8-10 minutes, covered, until the apple has softened. Leave to cool. If needed, mash the fruit with a potato masher until only a few small chunks are left or puree in a food processor.

Preheat oven to 350 F. Grease and line an 8-inch square pan with parchment paper.

To make the sticky oat layer, put all the ingredients in an electric mixer and beat to combine. Spread half of this mixture into the bottom of the prepared pan and press down firmly to make an even layer. Spoon the cooled date mixture on top of the oat base and top with the remaining oat mixture (I did this in drops, but you could also precariously spread the oat mixture more evenly).

Bake for 30-35 minutes until top is evenly brown. Let cool completely before cutting into bars. Yield: 16 smallish bars/bites.

Rosemary Glazed Nuts

October 21, 2015Leave a comment

So, I always want to have friends over because I love my friends and want to have them over, but sometimes it’s also a great excuse to spend the week reading through my favorite cookbooks, getting all sorts of fantasy menus planned. When the real day comes, though, everything gets simplified, and I’m happy just to have the main dishes covered, but the one thing I always try to have at hand is a bowl of addicting nuts. These rosemary nuts, in particular, only get made when we have company coming, because my husband and I should not be the only people eating them. They are just too terrific, even though they would be lovely to have around all the time. This recipe comes from Ina Garten’s How Easy Is That? — a book that really encourages us all to simplify the dinner party and do it more often. Totally on board with that.

Rosemary Glazed Nuts

Vegetable oil
3 c. whole roasted unsalted cashews (14 ounces)
2 c. whole walnut halves (7 ounces)
2 c. whole pecan halves (7 ounces)
½ c. whole almonds (3 ounces) (I always do more almonds and less cashews)
1/3 c. pure maple syrup
¼ c. light brown sugar, lightly packed
3 T. freshly squeezed orange juice
2 t. ground chipotle powder (I reduce and/or sometimes leave out for the kids’ sake)
4 T. minced fresh rosemary leaves, divided
Kosher salt

Preheat the oven to 350 degrees.

Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.

Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary.

Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.

Chocolate Chip Oat Cookies

October 13, 2015October 13, 20151 Comment

I always pay attention when King Arthur Flour announces their recipe of the year. It’s always a winner–they are an admirable bunch of bakers! This easy cookie recipe is delicious and simple, and the perfect after-school or dinner snack. The little bit of oats helps give the cookies some yummy texture, and I’m also happy to report that chilling it doesn’t improve the shape that much, so if you’re like me and hate chilling dough because you want the cookies fast, you can just pop them in the oven without feeling bad.

Chocolate Chip Oat Cookies

1 c. (16 T.) unsalted butter, at room temperature
1 c. light brown sugar, packed
1/2 c. granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 T. vanilla extract
2 c. all-purpose flour
1 c. quick-cooking or old-fashioned oats
1 t. baking powder
1 t. baking soda
1 t. kosher salt or 3/4 t. regular table salt
3 c. semisweet chocolate chips

Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.

Beat together the butter and sugars until smooth. Add the egg, egg yolk, and vanilla one at a time, beating well after each.

Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl. Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly, then stir in the chocolate chips.

Decide what size cookies you want to make. A muffin scoop (1/4 cup) will make 20 large, palm-sized cookies. A tablespoon cookie scoop (4 teaspoons) will make 50 medium (2 3/4″ to 3″) cookies; and a teaspoon cookie scoop (2 teaspoons) will make 100 small (2 1/2″) cookies.

Scoop the dough onto the prepared baking sheets, leaving about 1 1/2″ to 2″ between cookies, and bake the cookies for 12 to 17 minutes, until they’re a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that’s OK, they’ll continue to bake as they cool on the pan. Remove the cookies from the oven, and as soon as they’re set enough to handle, transfer them to racks to cool.

Yield: 20 to 100 cookies, depending on size.

Rosemary Apple Pie

October 8, 2015October 8, 20151 Comment

This is my favorite apple pie recipe. I clipped it a two years ago from a Saveur magazine, made it immediately, and have made it five times since. love. The rosemary in the crust is very subtle–most people taste something unique, but can’t put a finger on it, and the cinnamon paired with the apples is intense and perfect. I also love the sweetness in the crust, with the crunch of the cornmeal. This is the pie I buy my first bag of apples for in the fall, and commit all tart apples to, should a lovely neighbor give me some of their harvest.

Note: as with all pies, it’s best to start on them early in the day. It’s not a lot of hands-on work, but it does take a lot of time with the chilling and cooling, etc. Better to have time on your side.

Rosemary Apple Pie

For the Crust

2 c. flour, plus more for dusting

¹⁄₄ c. sugar

2 T. cornmeal

¹⁄₂ T. finely chopped rosemary

1 t. kosher salt

12 T. unsalted butter, cubed and chilled

¹⁄₂ c. ice-cold water

For the Filling

3 lb. sweet or tart apples, such as Golden Delicious or McIntosh, peeled, cored, and thinly sliced

³⁄₄ c. sugar, plus 1 T. for sprinkling

3 T. cornstarch

1 ¹⁄₂T. ground cinnamon

1 T. fresh lemon juice

1 ¹⁄₂ t. vanilla extract

¹⁄₂ t. kosher salt

4 T. unsalted butter, cubed and chilled

1 egg, lightly beaten with 1 T. water

Make the crust: Pulse flour, sugar, cornmeal, rosemary, salt, and butter in a food processor into pea-size crumbles. Add water; pulse until dough comes together. Form ⅔ dough into a flat disk; repeat with remaining ⅓ dough. Wrap disks in plastic wrap; chill for 1 hour.

On a lightly floured surface, roll larger disk of dough into a 12″ round. Fit dough into a 9″ pie plate. Trim edges, leaving about 1″ dough overhanging edge of plate. Roll the smaller disk into an 8″ square. Slice into 8 strips; chill both doughs 30 minutes.

Make the filling: Toss apples, ¾ cup sugar, cornstarch, 1 tbsp. cinnamon, lemon juice, vanilla, and salt in a large bowl. Arrange apples evenly over dough in the pie plate; dot with butter. To make the lattice, lay 4 dough strips horizontally across top of pie, fold first and third strips back on themselves, then lay another strip perpendicular to them, just off center. Unfold first and third strips, fold back second and fourth strips, then lay another strip to the right of first perpendicular strip. Repeat weave pattern with remaining dough strips; chill 30 minutes.

Heat oven to 400°. Trim edges of dough and crimp. Brush with egg mixture; sprinkle with 1 tbsp. sugar and remaining cinnamon. Bake until crust is golden brown and apples are tender, about 1 hour. Let cool completely before serving.

Cinnamon Apple Fritters

September 24, 20152 Comments

Now that the nights are starting to chill again, I’m returning to some favorite fall recipes to welcome in the season. This recipes comes from Elinor Klivans’ Donuts, which is such a fun read. This recipe takes about the same amount of time as pancakes (if you start your oil heating before anything else), and they are so yummy. Worth a special breakfast and a great way to use the fall apples. I usually double this recipe, which I guess makes about 2 dozen.

Cinnamon Apple Fritters

1 c. all-purpose flour
1/4 c. granulated sugar
1 t. baking powder
3/4 t. ground cinnamon
1/2 t. salt
1/3 c. whole milk
1 large egg, lightly beaten
1 T. fresh lemon juice
1/2 t. grated lemon zest
1/2 t. vanilla
1 large apple, cored, peeled, and finely chopped [I’ve also used 1 c. dehydrated apples and soaked them in 1/2 c. warm water while I prepared the rest, and it works really well]
Canola or peanut oil for deep-frying

Cinnamon Glaze
3 T. unsalted butter, melted
2 1 /4 c. powdered sugar, sifted
1/2 t. ground cinnamon
1/2 t. vanilla
2 1/2 T. hot water

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Make a well in the center of the flour mixture. Add the milk, egg, lemon juice and zest, and vanilla to the well and stir with a fork until well blended. Add the apple and stir just until evenly distributed.

Line a large baking sheet with paper towels. Pour oil to a depth of 2 inches into a deep-fryer or deep, heavy saute pan and warm over medium-high heat utnil it reads 360 degrees on a deep-frying thermometer.

Using a metal spoon, scoop up a rounded tablespoonful of the batter and drop into the hot oil, or scrape in using a second spoon. Repeat to add 5 or 6 more fritters to the oil. Be sure not to overcrowd the pan. The fritters should float to the top and puff to about double their size. Deep-fry until dark golden on the first side, about 2 minutes. Using tongs, a wire skimmer, or a slotted spoon, turn and fry until dark golden on the second side, about 1 minute longer. Transfer to the towel-lined baking sheet to drain. Reheat to fry the remaining fritters, allowing the oil to return to 360 between batches. [It’s a trick to control the temperature of the oil if you don’t have a deep fryer. For my electric stove, it works best to heat the oil on high for 5-7 minutes, then lower the temperature to about a “6.” I’m sure every stove has its quirks, so the first batch my be a bit of a trial.]

Arrange fritters on a platter and, using a spoon, drizzle about 1 t. of the glaze over each. Let the glaze set for 10 minutes. Serve.

For the Glaze:
In a bowl, whisk together the melted butter, confectioners’ sugar, cinnamon, vanilla, and 2 T. hot water until smooth. Whisk in 1-2 t. more hot water if needed to give the glaze a thin, light consistency. Use right away.

Poppyseed Plum Muffins

September 23, 2015September 23, 2015Leave a comment

So, this sudden increase of muffin recipes on my blog is due to the alarming realization I had the other day when I searched for muffin recipes on my blog, and I realized I only had a handful here. This is so strange, because I make muffins all the time. Like, once or twice a week. Where have I been putting all these recipes? I’m not sure, but I’m going back and cataloguing them all, so that in the future when I search for my favorite muffins, they will all be here.

This is a recipe I worked long and hard at getting right for high altitude. I loved the idea of a plum muffin, but the original recipe (from the Smitten Kitchen cookbook), had great flavor and a disastrous texture. In fact, the muffins just blew across the top of the pan, as only muffins baked at high altitude do. So, I worked long and hard to get it right. Feel free, of course, to look up and use the original recipe, as this recipe is quite a bit changed. But if you do seek out the original, I still highly recommend 1/4 c. more sugar and some almond extract. It really makes them, well, a favorite here.

Poppyseed Plum Muffins

6 T. (3 ounces or 85 grams) unsalted butter, melted (and browned, if you have inclination)
3 large eggs, lightly beaten
3/4 c. (50 grams) granulated sugar
3/4 c. (180 grams) rich, full-fat plain yogurt or sour cream
1/2 c. (60 grams) whole-wheat flour
1 1/4 c. (125 grams) all-purpose flour
1 3/4 t. baking powder (2 t. if not at high altitude)
1/4 t. table salt
Pinch of ground cinnamon
Pinch of freshly grated nutmeg
1 t. almond extract
2 T. (20 grams) poppy seeds
2 c. pitted and diced plums, from about 3/4 pound (340 grams) Italian prune plums (though any plum variety will do)

Preheat your oven to 375 degrees. Butter twelve muffin cups or line with cupcake liners.

Whisk the egg with the sugar in the bottom of a large bowl. Stir in the melted butter, then the sour cream (yogurt), and almond extract. In a separate bowl, mix together the flours, baking powder, salt, cinnamon, nutmeg, and poppy seeds, and then stir them into the sour cream mixture until it is just combined and still a bit lumpy. Fold in the plums.

Divide batter among prepared muffin cups. Bake for 15 to 18 minutes, until the tops are golden and a tester inserted into the center of a muffin comes out clean. Rest muffins in the pan on a cooling rack for 2 minutes, then remove them from the tin to cool them completely.

Overnight Waffles (The Perfect Waffle)

September 15, 2015Leave a comment

Life is getting so busy in the mornings. We’re starting to have kids leave at different times and to different places. It’s sad. I’m missing our morning ritual of eating a warm breakfast together. When I can, I still squeeze it in, and this week I loved making these waffles. They worked because I didn’t have much to prep in the morning, and I was craving that moment of starting the day together. Plus, these waffles are really, really delicious. Soft in the middle and crisp on the outside. A new morning delight. I adapted this recipe from Marion Cunningham’s recipe featured in Saveur.

1 (¼-oz.) package active dry yeast or 1/2 c. sourdough starter
2 c. buttermilk
½ c.unsalted butter, melted, plus more for serving
1 t. kosher salt
2 T. sugar
2 c. flour
2 eggs
¼ tsp. baking soda
Maple syrup, for serving

INSTRUCTIONS

1. Dissolve yeast in ½ cup warm water; set aside until foamy, 8 to 10 minutes. Add milk, butter, salt, sugar, and flour; whisk until combined. Cover with plastic wrap; let rest on the counter overnight.

2. Heat a nonstick waffle iron. Whisk baking soda and eggs into batter. Pour ¼ cup batter onto iron; let set for 30 seconds. Lower lid; cook until golden and crisp, 4 to 5 minutes. Repeat with remaining batter. Serve with maple syrup and butter.

Fresh Raspberry Pancakes

September 8, 2015September 8, 2015Leave a comment

So, like almost everything I make, this recipe began as me wanting to make a recipe from a fantastic recipe I’ve been wanting to try, but then realizing I didn’t have the right ingredients. Happily, this pancake was born instead, and unlike some of my other inventions, it is definitely worth jotting down for future breakfasts. My cute little Peter said to me, (after I announced that I had, you know, made up the recipe), “you mean, we’re the only people in the whole world eating these pancakes. And I said, “well, yes, I guess you are.” And that was kind-of fun. For my family of seven, I doubled this recipe.

Fresh Raspberry Pancakes

1 large egg
1 c. cottage cheese
1/2 t. vanilla
1/4 c. milk
2 T. sugar
1/4 t. salt
1/4 t. cinnamon
3/4 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 c. raspberries, rinsed and dried

Preheat your griddle to about 375 degrees.

In a medium bowl, combine flour, sugar, salt, cinnamon, baking powder, and baking soda. (I always whisk them together.)

In a small bowl, combine the egg, cottage cheese, and milk (also with a whisk). Pour the wet ingredients onto the dry, and mix lightly with a wooden spoon until no dry patches remain. Then, lightly fold the raspberries in. Or be rough, so that the raspberries are throughout the pancakes.

Dollop onto a heated griddle and proceed as you know. These pancakes taste great with lots of toppings, but we especially like maple syrup or apple jelly.